why does my bread crack while its cooling?

Question

i work in a bakery and no matter what i do, my bread gets these ugly cracks while it cools. i'm sure i proofed it properly, and i'm baking at regulated temperatures, so i don't know what i'm doing wrong... but i noticed that only my sourdough and french bread cracks, but most of the other breads are pre-mixed at the factory and i just bake them. the french and sourdough are prepared by my co-workers. what the phukk is up?

Answer 1

I would have to know the formula you are using
to be of much help to you .But true french bread will crack as it cools because there isn't much shortening in the dough com paired to other breads.And the wash you use could be the problem.If you are using a starch or egg white wash that could cause cracking.I am assuming that you are using about 5 0z. of shortening to a 1 gal. batch (or 1-1/4 oz. per
quart of water.
(1) Try these suggestions one at a time!
Increase the shortening just a small amount in the dough say about 1/2 oz. per quart.
(2) Make your wash with whole eggs and water say 1 oz. egg 4oz. water.
(3) If you use egg whites in the dough cut down one half.
(4) Do not cool bread with a fan
I suggest you make a small batch of bread
using my suggestions and see how it works for
you.on the sour dough bread ( on one loaf or two try washing it in the over two or more times as it bakes)
I hope this helps your problems Have a good day. jim b

Answer 2

Are you putting slits in the top of the bread before you bake it? Most bakeries use a razor blade and also have one attached to a long poker in case they didn't slit properly before going in the oven.
You could also try misting the dough with a little oil from a spray bottle before baking, it could be that you are over proofing and the dough it drying out before you bake it.
Third is that the dough is proofing in a dry environment, there should be some humidity. If you are using a rack and roll, try covering it with a clear garbage bag and putting a pan of hot water in the bottom...that's if you don't have a proper proofer.

Answer 3

are you using a proper recipe for bread?